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02/20/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A Certified Food Protection Manager was not associated with the facility. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hand soap was not available at the bar hand sink. (Priority Foundation)
Corrective Action: Hand soap was provided.
Hand washing signage dictating employees must wash hands was not available at the bar hand sink and the kitchen hand sink. (Core)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw beef steaks were stored directly next to ready-to-eat tortillas and corn in the walk-in refrigerator. (Priority)
Corrective Action: Education provided about proper storage to prevent cross-contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The table-mounted can opener blade on the kitchen food preparation table was soiled with food debris. (Priority Foundation)
Corrective Action: Education provided about keeping food contact equipment clean to sight and touch.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Opened cartons of milk and juice kept longer than 24 hours in the bar reach-in refrigerator were not date-marked to be used or discarded within 7 days. (Priority Foundation)
Corrective Action: Education and hand out provided about date-marking.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: A consumer advisory was missing for beef steaks served raw or undercooked in response to a customer's order. (Priority Foundation)
Corrective Action: Education and hand out provided.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Multiple chemical spray bottles hanging next to the three-compartment sink were unlabeled as to their contents. A canister of glass cleaner was stored on a shelf next to clean dishes above the three-compartment sink. A canister of aerosol air freshener was stored next to clean cups and mugs on a shelf in the bar area. (Priority)
Corrective Action: Chemical items were moved to approved locations and education provided about labeling working containers of chemicals.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Test strips for quaternary ammonium sanitizer were not available at the facility. (Priority Foundation)
Corrective Action: Education provided about obtaining test strips for quaternary ammonium; instruction provided about using chlorine as sanitizer as the facility had chlorine test strips available.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The hand sink in the women's restroom was slow to drain. (Core)
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The men's and women's restrooms were not equipped with self-closing doors. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The lights above the cook line in the kitchen were not shielded. Multiple lights throughout the kitchen were not functioning. (Core)
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07/03/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course has not been completed for the facility.
Corrective action: The inspector provided a handout with guidance.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee wellness policy was not in place at the facility.
Corrective action: The inspector provided a handout with guidance.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
- A vomit and fecal clean-up kit or procedure was not in place at the facility.
Corrective action: The inspector provided a handout with guidance.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink at the bar.
Corrective action: The person in charge provided towels.
6-301.14 Handwashing Signage (C)
- Hand washing signage was not provided at the hand sinks throughout the facility.
Corrective action: The inspector provided signage.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
- The food contact surface of the potato slicer across from the cook line was soiled.
- The soda gun nozzle at the bar was soiled.
Corrective action: Wash, rinse, and sanitize the food contact surfaces.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- Numerous chemical spray bottles near the three compartment sink were not labeled as to their contents.
- A chemical spray bottle at the bar was not labeled as to its contents.
Corrective action: The person in charge labeled the bottles as to their contents.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting boards on the preparation table in the kitchen were stained.
- The shelving units in the walk-in refrigerator were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- Cold water was not available at the bar hand sink.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the three compartment sink in the kitchen was soiled.
- The caulking on the hand sink in the kitchen was soiled.
- The caulking on the hand sink at the bar was soiled.
- The caulking on the three compartment sink at the bar was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Numerous floor tiles throughout the kitchen and bar were chipped.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
- Numerous lights were non-functioning throughout the kitchen.
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07/26/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above bread in the walk in refrigerator. Corrective action: Manager moved the eggs to an appropriate location.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the bar hand sink. Corrective action: Manager provided paper towels.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles were unlabeled as to their contents at the three compartment sink. Corrective action: Manager labeled the bottles.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the walk in refrigerator was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were observed non-functioning in the kitchen area and in the walk in refrigerator.
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08/23/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored next to and above ready to eat onions, sliced white bread, muffins, hoagie rolls, carrots, flour tortillas, and a potato at the walk-in refrigerator. Raw bacon was stored next to and above ready to eat corn tortillas, grape jelly, strawberry jam, orange marmalade, kaiser rolls, brioche buns, and sliced white bread at the walk-in refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No cold water under pressure was available at the bar hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents at the three compartment sink drainboard in the ware washing area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the cook line hand sink was cracked and in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was missing at the cook line reach-in freezer. Light bulbs were not operational above the cook line food preparation table and the cook line grill.
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09/07/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: The following dented cans were stored with wholesome cans at the cook line dry storage area: Young cut baby corn and Great Northern beans.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: A dead mouse caught in trap was observed on the floor under the cook line grill.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents at the three compartment sink drainboard in the ware washing area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Whole potatoes were stored directly on the floor at the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door handle at the walk-in refrigerator was broken and held in place by a screw driver.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener at the cook line food preparation table was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hoods at the cook line grill were heavily soiled with debris. The fan guards at the walk-in refrigerator were dusty.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the cook line hand sink was cracked and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors under the cook line grill were soiled with debris. The floors under the dry storage shelves near the ware washing area were soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was missing at the cook line reach-in refrigerator.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back entrance door had a large gap between the floor and the bottom of the outer door area greater than one fourth of an inch.
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09/23/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of agave azul tequila was contaminated with fruit flies at the bar.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready to eat cut tomatoes in the walk in refrigerator.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents at the three compartment sink.
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03/05/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A small container of raw meat was stored above fresh produce in the walk-in cooler. Raw eggs were stored above ready to eat sauces and tortillas in the walk-in cooler.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the kitchen hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Bottles of air fresheners were stored above boxes of food in the dry storage area. A bottle of air freshener was stored in a box of gravy packet mixes on the dry storage shelf.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was stored unlabeled under the bar hand sink. A large bottle of dish soap was unlabeled as to its contents under the kitchen three-compartment sink.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A bottle of scented bleach was used to make sanitizer solution for wiping cloths at the bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking was soiled around the ice bin at the bar. The caulking was loose on the kitchen three-compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The soda nozzle at the bar was soiled with debris. The wall mounted potato slicer was stored with dried food debris on it.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood above the fryers was soiled with grease.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Two containers of utensils were stored with the food contact surface facing up on the shelf above the preparation table.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single-use sour cream cream containers were being reused to house other foods in the walk-in cooler.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The men's restroom hand sink was leaking from the drain pipe below the hand sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall under the ice bin was soiled with debris. Several floor tiles under the fryer were loose. Floor coving was not provided to the wall under the three-compartment sink. The floor under the dry storage shelf was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several light fixtures in the kitchen were not functioning correctly.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap was present under the back door.
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04/10/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw meat and raw eggs were stored above packaged jelly, jam and whole peeled garlic cloves in the walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not available for potentially served uncooked animal products.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitize compartment at the bar area 3-compartment sink did not yield adequate sanitizer concentration.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents at the back storage area.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The proper sanitizer chemical test strips were not provided at the bar area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The wall and caulking by the hand sink in the bar area were extremely moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Ice scoop and tongs were stored in a pitcher of standing water at the bar area.
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